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Identification of Antioxidative Substances in Allium fistulosum L. by GC-MS  

Seo, Gee-Woo (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University)
Cho, Jeong-Yong (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University)
Kuk, Ju-Hee (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University)
Wee, Ji-Hyang (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University)
Moon, Jae-Hak (Department of Applied Biology and Chemistry, The Research Institute of Agricultural Resource Development, Konkuk University)
Kim, Sung-Ho (Jindo Agricultural Technology Center)
Park, Keun-Hyung (Department of Food Science and Technology and Institute of Agricultural Science and Technology, Chonnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.5, 2003 , pp. 988-993 More about this Journal
Abstract
The ethyl acetate-soluble acidic fraction of juice, hot water, and MeOH extract of Allium fistulosum L. showed DPPH radical-scavenging activity. Each fraction was purified through silica gel adsorption column chromatography, and the active substances in the juice and hot water extract were identified as succinic acid, fumaric acid, 4-hydroxybenzoic acid, 4-hydroxy-3-methoxybenzoic acid, 4-hydroxycinnamic acid, and 4-hydroxy-3-methoxycinnamic acid. For the MeOH extract, 4-hydroxybenzoic acid, 4-hydroxy-3-methoxybenzoic acid, 4-hydroxycinnamic acid, and 4-hydroxy-3-methoxycinnmic acid were identified as the active substances by GC-MS. The contents of these compounds were determined by GC analysis, and their anti-oxidative activities were measured using the DPPH radical-scavenging assay. The results obtained showed that 4-hydroxy-3-methoxycinnamic acid was the dominant antioxidant in Allium fistulosum L.
Keywords
Allium fistulosum L.; antioxidative substances; DPPH radical scavenging; 4-hydroxy-3-methoxycinnamic acid; GC-MS;
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